Two cheeses are better than one

Last weekend, when our friends Melanie and Kevin visited, they stocked us up on everything bagels from The Bagelry in Bellingham. They really are everything a bagel should be: crisp on the outside, chewy on the inside, and small enough to eat the entire bagel without feeling bloated. Plus, they brought this cream cheese – genius! – that blends regular cream cheese with feta, dill, and a houseful of garlic.

Two kinds of cheese on a bagel? Intriguing.

Greek Cream Cheese 2

Greek Cream Cheese (PDF)
Recipe 277 of 365

Why it isn’t more common to combine cheeses to spread on bagels is somewhat of a mystery. Once you try this rich, strongly flavored mix of cream cheese, feta, and traditionally Greek ingredients, I think you’ll agree that two cheeses are better than one.

TIME: 10 minutes
MAKES: About 1 1/2 cups cream cheese

8 ounces regular cream cheese, room temperature
2 ounces feta cheese, room temperature
Salt and pepper, to taste
1/2 teaspoon dried oregano
1 small garlic clove, finely chopped
1/2 cup Kalamata olives, finely chopped
2 tablespoons very finely chopped red onion

Combine all ingredients in a mixing bowl. Whip with a hand-held mixer for 1 minute on high, until light. Spread on bagels, sandwiches, or crackers.

TIP: To make bagel chips, slice day- (or two day-) old bagels into 1/4” rounds. Spread on a parchment-lined baking sheet, spray on both sides with olive oil spray, and bake 10 to 15 minutes at 350 degrees.

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1 Comment

Filed under appetizers, bread, Breakfast

One response to “Two cheeses are better than one

  1. Sari

    Everything bagels. The more cheese, the better. You ARE a Jew!

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